Ratings of the characteristics of food including flavor, appearance, nutritional content, and the amount of microbial and chemical contamination.
A genus of GREEN ALGAE in the family Scenedesmaceae. It forms colonies of usually four or eight cylindrical cells that are widely distributed in freshwater and SOIL.
A diverse genus of minute freshwater CRUSTACEA, of the suborder CLADOCERA. They are a major food source for both young and adult freshwater fish.
Any substances taken in by the body that provide nourishment.
Minute free-floating animal organisms which live in practically all natural waters.
The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.
Measurement and evaluation of the components of substances to be taken as FOOD.
Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.
A generic concept reflecting concern with the modification and enhancement of life attributes, e.g., physical, political, moral and social environment; the overall condition of a human life.
The pattern of any process, or the interrelationship of phenomena, which affects growth or change within a population.
The production and movement of food items from point of origin to use or consumption.
A system for verifying and maintaining a desired level of quality in a product or process by careful planning, use of proper equipment, continued inspection, and corrective action as required. (Random House Unabridged Dictionary, 2d ed)
The levels of excellence which characterize the health service or health care provided based on accepted standards of quality.
Activities and programs intended to assure or improve the quality of care in either a defined medical setting or a program. The concept includes the assessment or evaluation of the quality of care; identification of problems or shortcomings in the delivery of care; designing activities to overcome these deficiencies; and follow-up monitoring to ensure effectiveness of corrective steps.
The selection of one food over another.
Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.
Norms, criteria, standards, and other direct qualitative and quantitative measures used in determining the quality of health care.
Acquired or learned food preferences.
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.
The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.
Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.
Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.
The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.
A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)
Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.
Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.
The withholding of food in a structured experimental situation.
Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)
The attainment or process of attaining a new level of performance or quality.
Compliance with a set of standards defined by non-governmental organizations. Certification is applied for by individuals on a voluntary basis and represents a professional status when achieved, e.g., certification for a medical specialty.
Works containing information articles on subjects in every field of knowledge, usually arranged in alphabetical order, or a similar work limited to a special field or subject. (From The ALA Glossary of Library and Information Science, 1983)
Substances and materials manufactured for use in various technologies and industries and for domestic use.
The development of systems to prevent accidents, injuries, and other adverse occurrences in an institutional setting. The concept includes prevention or reduction of adverse events or incidents involving employees, patients, or facilities. Examples include plans to reduce injuries from falls or plans for fire safety to promote a safe institutional environment.
Management review designed to evaluate efficiency and to identify areas in need of management improvement within the institution in order to ensure effectiveness in meeting organizational goals.
Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.
Discussion of lists of works, documents or other publications, usually with some relationship between them, e.g., by a given author, on a given subject, or published in a given place, and differing from a catalog in that its contents are restricted to holdings of a single collection, library, or group of libraries. (from The ALA Glossary of Library and Information Science, 1983)
Celestial bodies orbiting around the sun or other stars.
Sequential operating programs and data which instruct the functioning of a digital computer.
The application of industrial management practice to systematically maintain and improve organization-wide performance. Effectiveness and success are determined and assessed by quantitative quality measures.
Compound isolated from Cannabis sativa extract.
Freedom from exposure to danger and protection from the occurrence or risk of injury or loss. It suggests optimal precautions in the workplace, on the street, in the home, etc., and includes personal safety as well as the safety of property.
Regular course of eating and drinking adopted by a person or animal.
A plant genus of the family ROSACEAE known for the edible fruit.
The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.
The rose plant family in the order ROSALES and class Magnoliopsida. They are generally woody plants. A number of the species of this family contain cyanogenic compounds.
Cultivated plants or agricultural produce such as grain, vegetables, or fruit. (From American Heritage Dictionary, 1982)
Various branches of dental practice limited to specialized areas.
Highly pleasant emotion characterized by outward manifestations of gratification; joy.
A phenomenon that is observed when a small subgroup of a larger POPULATION establishes itself as a separate and isolated entity. The subgroup's GENE POOL carries only a fraction of the genetic diversity of the parental population resulting in an increased frequency of certain diseases in the subgroup, especially those diseases known to be autosomal recessive.